Cooks’ Exchange: Picnics in a park done for happy birthday memories

October 8, 2014 - Picnic Time

After all these years of entirely enjoying any of a 4 seasons for innumerable reasons, Oct still creates my heart kick with some of a fondest memories of all. These memories start in 1941 when we distinguished my fourth birthday during Hoyt Park. We referred to a wooded area over West High and a tomb where my consanguine grandparents were buried as Sunset Point, accidentally called so for a parking place on a mountain in a woods that authorised late parkers to declare a twilight hours and a woods surrounding them like a enchanting place in dreams one never forgets.

My imagination stays vivid, nourished by tiny black-and-white cinema taken by Mother with her arguable pop-up Kodak camera. My comparison sister Elaine and we wore a leather boots, brownish-red garment jodhpurs and cardigan sweaters for comfort during any autumn chills and imperishable adventures while exploring a woods as good as climbing smaller cliffs of sandstone that had once been a operative mill quarry.

Sitting alone in a core of a aged empty chase was a tiny section hut. An open doorway and window space authorised a inside to turn a breakwater for bugs and snakes while a space surrounding a hovel would someday lead into what we know currently as Bluff Street in Sunset Village.

Heavy tables and fireplaces finished with sandstone from a chase were placed in a woods, formulating friendly spots to gather. One in sold became a possess favorite place that forced us to arrive early in a morning to explain it for a day by fixation a cruise basket on a table. There were no imagination food offerings to give suspicion to behind then, though instead, a stately provide of Oscar Mayer wieners to fry in a grate over snap-crackling timber and stem fires. Completing that initial of many other birthday celebrations that followed were Red Dot potato chips, potato salad, homemade lemonade in a vast turn thermos with a spigot, pickles, olives and angel food cake widespread with dark immature and pinkish frosting and candles to match. What some-more could a 4-year-old presumably want?

If a continue wasn’t earnest a comfortable balmy day, we’d settle in during a timber cruise list in a large mill preserve residence that a organisation of industrious immigrants had worked on and finished for a rest of Madison to conclude and enjoy. By a time Oct arrived, a clearly unconstrained trails via Hoyt Park were fervent with color: sumac that had incited autumn red, tree leaves a lemon yellow, and snarls of blackberry underbrush consumed of their succulence by birds, animals and small people like me.

I can’t guarantee that all is how we left it a final time one of my adult birthdays was distinguished there, though if we are looking for a smashing place to be on a comfortable balmy Oct day, conduct to Hoyt Park, also famous by me as Sunset Point, for a cruise we competence remember for a lifetime.

Wherever we might be on any day of a year, lustful memories have a approach of embellishing a moment, generally when they embody food. Recently, Lynne Keppler asked me about a lemon-apricot scones she enjoyed during Madeleine’s Patisserie, once located nearby Speedway and Mineral Point Road. She remembered that one of their owner-bakers finished a scones and referred to them as being “fabulous.” Her ask seemed here a few weeks ago and roughly immediately a response arrived from Carol Hay, who remembered staying during her sister-in-law’s South Milwaukee home some-more than 10 years ago and how most she enjoyed Cath’s homemade lemon apricot scones. Hay also mentioned that she has finished these mostly and believes a recipe was copied from a Bon Appetit repository that appears online as “Lemon Cream Scones.” Here is Cath Hay Bassett’s recipe for Lynne Keppler.

Lemon apricot scones

2 cups flour

¼ crater sugar, and 2 tablespoons sugarine (reserved)

1 teaspoon baking powder

½ teaspoon salt

¾ crater dusty apricots, chopped

1 tablespoon, and 1 teaspoon grated lemon flay (reserved)

1 ¼ crater complicated defeat cream

3 tablespoons chilled, unsalted butter, melted

Preheat oven to 350 degrees.

In medium-size bowl, brew dry reduction (flour, ¼ crater sugar, baking powder and salt). Stir in diced apricots and 1 tablespoon lemon peel. Add defeat cream, blending usually until mix forms. Turn mix onto a floured aspect and kindly stimulate until mix binds together. Form a 12-inch diameter, ½-inch thick circle. Cut into 12 wedges. Transfer to baking piece lonesome with vellum paper. Combine indifferent 2 tablespoons sugarine and 1 teaspoon lemon peel. Brush scones with melted butter and shower with sugar/lemon flay mixture. Bake approximately 15 mins until golden brown.

More memories arrived with a minute from Cheri Keen per a Sept. 17 mainstay featuring a Carson Gulley sandwich we hoped was identical to a Manhattan au gratin sandwich requested by Marilyn Murphy, whose father Ed had enjoyed a sandwich years ago during Rhode’s Steak House. Keen remembers a Manhattan sandwich served during a Park Motor in a early 1970s and also during The Whitehouse. She and her mom also favourite a Manhattan sandwich and attempted their best to transcribe it. That was behind in a early 1990s and after many attempts to strech a near-perfect cheese sauce, this became a one that reminds her of her late mom and all a phone calls filled with delight while any was attempting to re-create The Whitehouse Manhattan sandwich. She hopes it is flattering tighten to what Ed Murphy still craves.

The Whitehouse Manhattan sandwich


3 tablespoons butter

3 tablespoons flour

½ crater duck broth

2-3 tablespoons white wine

½ crater milk

Dash of dry mustard

Salt to taste

2-3 tablespoons shredded cheddar cheese

Sliced mushrooms (as many or few as we like)

Make a roux with a butter and flour, cooking for a few minutes. Turn feverishness to low and solemnly drive in a broth, booze and milk; deteriorate with salt and dry mustard. Add cheese and stir until melted. Add sliced mushrooms and let salsa cook on low until mushrooms are finished to your liking.

Sandwich ingredients:

Thinly sliced turkey

Thinly sliced ham

Sliced bread (2 slices per sandwich)

Cheese salsa (above)

Prepare salsa and set aside. Turn on your oven broiler. Toast bread in a toaster. Heat sliced beef only until comfortable in a microwave. On a foil-lined cookie sheet, lay out half of a toasted bread and tip with a few slices any of turkey and ham. Top with remaining toast. Pour cheese salsa over a sandwiches, shower with a small some-more of a shredded cheese and shower a small paprika over a top. Broil until finished to your liking. Watch carefully!

Recent request: Recipe from an aged box (about 40 years ago) of orzo that called for orzo, stewed tomatoes, and mushrooms that finished a good side dish.

source ⦿

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